Icy Ginger Shrimp Ingredients
2 pounds (900 grams) large shrimp, peeled and deveined
2 lemons, washed and sliced very thin, and seeds removed
1 medium onion, peeled and sliced paper thin, rings separated
1 1/2-inch piece fresh ginger, grated
1/2 cup (125 mL) chopped fresh parsley
2 cups (500 mL) cider vinegar
2 tablespoons (25 mL) pickling spice
2 teaspoons (10 mL) salt
1 teaspoon (5 mL) dry mustard
1/2 cup (125 mL) olive oil
1/2 cup (125 mL) vegetable oil Instructions
Bring a large pot of salted water to a rapid boil and drop in the shrimp. Cook
for two minutes (no more), then drain them well and place in a glass or ceramic
Gently toss in the lemons, onion, ginger and parsley.
In a non-aluminum saucepan, combine the vinegar, spice, salt and mustard, and
bring to a boil.
Add the hot liquid into the combined oils, stir well, then pour over the shrimp
Weigh down the shrimp in the bowl with a plate, so they are all completely submerged
in the vinaigrette.
Cover tightly and refrigerate overnight.
To serve, place a few shrimp on a plate, garnish with some of the lemon and onion
slices, and drizzle over a little of the vinaigrette to taste.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Cold Savory Appetizer Recipes
Recipe Goldmine LLC ©1999 - |
All Rights Reserved
1 Corinthians 10:31 (KJV) ~ Whether therefore ye
eat, or drink, or whatsoever ye do, do all to the glory of God.